Serious Eats - seriouseats.com

wunami, thanks for the clarification. that would be a very thin cookie. for the record, the standard cookie ratio, a basic short cookie, is 3 parts flour, not butter. I'm glad also that this piece distinguishes the epicurious app as a recipe app (a good one) as opposed to a cooking app.

for a glimpse of the future of cooking apps, see the andy schloss's cookulus for ipad. it's just a glimpse focused on a single item (choc chip cookies), but a tantalizing one.

I've made these several times and never had a problem. My only guess is that your flour is very airy and light so that a half cup isn't enough. Do you have a scale? Try weighing out 2 ounces of flour.

Sticking is a matter of using enough oil and heating your pan properly. Or use a non-stick pan.

I do remember one saturday afternoon at lola when Frank Rogers couldn't make his crepe batter work and symon had to do it for him. And this was a guy who'd been making them every day for years. So there is some mystery involved. But personally, I think it has to do more with the weight of flour.

i would not be able to get out of bed in the morning were it not for the incredibly wise and breathtakingly lucid The Elements of Cooking.
--anonymous

as i commented on blog.ruhlman.com, regarding the michael symon conflict of interest questions, I will give a brief answer here and a more complete response later, when the show begins to air. It wasn't as difficult as it might have been. If anything, with only one significant exception, it was more of a detriment to symon to have me on the panel.